Friday, December 31, 2010

Make sure the chestnuts are fresh when you buy them - a bad batch could ruin your plans.

Ingredients:

100 g fresh Cranberries, sliced

3 Tbsp Maple Sugar

500 g Chestnuts

4 Tbsp Lemon Juice

1 Tsp Dijon Mustard

Salt and freshly ground Pepper to taste

70 g Oil ( I use Olive Oil and Avocado Oil)

3 Apples, unpeeled and sliced

1 bunch Scallions

Watercress or Sprouts

1 Tbsp Lemon Zest, grated

Method:

Place the cranberries and sugar in a small bowl and toss them together. Chill for at least an hour.

Using a paring knife, carefully make a cross in the rounded side of the chestnuts ( or peel, if shells are easy to peel). Place the chestnuts in the steamer basket and fill the TMX bowl with 500 ml water and steam for 30 min / Varoma / speed 2 . Drain, peel off shells and inner skin, cut in quarters and set aside.

Saturday, August 28, 2010

Fresh sweet corn is at its peak and is available at road-side stands all over the country and from our CSA Share. There are a couple of ways to prepare corn on the cob. I don't like it overcooked, prefer it raw or steaming for 10 minutes on Varoma temp., speed 1. Our newest family favorite is to place the cobs with warm or hot water in the slow cooker and keep it on warm. Nobody realizes, that the corn has not been boiled.

Thursday, August 19, 2010

Marinated peppers are one of our favourites and so handy for a last minute salad or appetizer during summer. They should keep up to a week - not in our house - in the refrigerator . I use the marinade for 1 or 2 quart/ liter jars and turn the jar a couple of times.

Thursday, July 22, 2010

Yesterday, my daughter celebrated her 12th birthday and as usual she wanted a chocolate peach cake. This time not heart shaped. The filling part with Kuzu is optional. I used only a third of it for the cake, and poured the leftover in little glas cups to serve as a pudding. To peel peaches dip them in boiling water for 30 seconds, immediately place in ice water. Rub skins off by hand.

This is another version for a light fruit dessert. Kuzu has no taste and can be used as a thickener without a lot of calories for many purposes from soups to desserts. I made this to have some fruit glazing for my daughters birthday cake and some pudding.